Italians make mushroom risotto with fresh porcini mushrooms when they are in season in spring and fall. Dried porcini mushrooms make an excellent substitute in this mushroom risotto and are found in specialty markets.

Ingredients

2tablespoons butter

2tablespoons olive oil

1ounce chopped onion

12ounces fresh mushrooms

1teaspoon thyme

8cups chicken broth

2cups Arborio rice

1/2cup white wine

1 cup Parmigiano Reggiano cheese, divided

Instructions

Heat the butter and olive oil in a large heavy-bottomed pan. Add the onion and thyme and cook over medium heat until the onion is translucent. Add the mushrooms and continue cooking until they give off liquid and reabsorb it as you keep cooking. (Note: You can prepare the mushroom mixture ahead of time and reheat before you start the risotto.)

Heat the broth. Set aside.

Add the rice to the mushroom mixture. If there is no oil or butter left, you may need to add an extra tablespoon or two of butter. Stir the rice continuously for 2 to 4 minutes until it is glossy and the edges of the rice grains are translucent.

Add the white wine and stir. The mixture will bubble vigorously. Once most of the wine has evaporated, start adding the broth, a ladle at a time, and stir the risotto continuously to prevent the rice from sticking.

Keep adding broth as soon as the previous ladle of broth has been absorbed. You will need 6 to 8 cups total, depending on how much broth the mushrooms absorbed, and how much is evaporating during cooking. Keep stirring while you add the broth.

After approximately 20 minutes your risotto should be cooked. Taste to make sure the rice is done, and add a last ladle of broth if you like your risotto more soupy. Add the grated Parmigiano Reggiano cheese and stir. Season with salt and pepper.

Shave the wedge of Parmigiano Reggiano with a vegetable peeler into slivers.

Serve the risotto immediately. Pass Parmigiano Reggiano slivers at the table for scattering over the plates. Makes 6 servings.